Friday, August 20, 2010

Creamy Mac and Cheese

When Bizzuck told me recently that his favorite food was macaroni and cheese, I knew it was time to search for another good recipe.  Found it!  Thanks, AllRecipes!

We loved how creamy this macaroni and cheese is, and I loved that this particular recipe won't break the bank.  Sometimes, the fancy macaroni and cheese recipes can get pricey when you have to buy 3 ounces of this fancy cheese and 3 ounces of that expensive cheese.  This recipe isn't putting on airs.  It uses Velveeta.  And it is delicious. 

When you're making it, you may wonder, like Biz did, where the rest of the macaroni is.  Don't worry; the ratio is perfect after it's baked.  I hope you like it as much as we did. 

Creamy Mac and Cheese

1 1/2 cups uncooked elbow macaroni, cooked according to package directions
2 Tbsp butter
2 Tbsp all-purpose flour
1 tsp mustard powder
1 tsp ground black pepper
2 cups milk
8 oz American cheese, shredded (I used the four-cheese Mexican blend)
8 oz Velveeta, cubed
1/4 cup seasoned dry breadcrumbs

Preheat oven to 400.  Spray a casserole dish with cooking spray.  In a separate saucepan, melt butter over medium heat.  Blend in flour, mustard powder, and pepper until smooth.  Slowly stir in the milk, beating out any lumps.  Add the cheese and Velveeta, stirring constantly until smooth. 

Drain the cooked noodles and stir into cheese sauce.  Transfer the mixture into the casserole dish, and sprinkle with breadcrumbs over the top.  Cover the dish, and bake fro 20-25 minutes or until the sauce is thick and bubbly.

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